Pumpkin Ricotta Fritters

by Caterina Borg, Good Food Gourmet on December 21, 2010

As we begin to wind down the Holiday season, I am trying to use up all of my pumpkin puree in as many baked products as I can. I love pumpkin because it is not only good for you, but everyone just loves baked goods made with pumpkin this time of the year. I was recently surfing the Net for interesting recipes, and came across a really delicious and quick fritter made with both pumpkin and ricotta at http://jenniferperillo.blogspot.com. The recipe sounded easy enough, and so I wanted to make them for a quick dessert one evening when we were craving something sweet. Since pumpkin is used mostly during the Holiday season, these fritters would be great to make for everyone to enjoy with their coffee for dessert on Christmas Eve or even Christmas day. The batter is really easy to put together, and they fry up so quickly! They key is not to have your oil too hot, or they will remain raw on the inside. Try to keep it on low to medium heat, so that the fritters are more of a golden brown color. You may have to do a test batch to check your oil temperature before hand. Make sure to have at least 2 inches of oil in your frying pan so that the fritters can be easily turned and puff up into little round balls. Try tablespoon size balls of batter, and if they are too large for you, you can use a teaspoon instead. To serve, simply dust them with a cinnamon sugar or drizzle with honey. If I were you, I would make a double batch because they will disappear very quickly.

Pumpkin Ricotta Fritters

1½ cups flour

3 Tablespoons granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg (I changed)

¼ teaspoon ground cloves (I added)

½ cup pumpkin puree

2 large eggs (about ½ cup)

1 cup ricotta

1 teaspoon vanilla

Heat your oil in a deep frying pan.  Measure out all of the dry ingredients and add them to a medium sized bowl. Add all of the wet ingredients into another bowl and whisk together and then add this into the dry. Mix it all together until it is just combined. Batter should be on the stiff side, like this…

Take tablespoonfuls of batter and drop it carefully into the hot oil and allow them to cook for about 1 minute. Turn the fritters continually so they do not get too dark. Once they are cooked through, remove them from the oil onto a paper lined plate. Repeat this until all the batter has been used up. Then dust with a cinnamon sugar or drizzle with honey and serve. This recipe makes approximately 2 dozen fritters.

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